Tart grape juice replaces citrus in new sherbet

Verjus, the non-alcoholic, unfermented juice of sour grapes which is now finding its way into an increasing number of American pantries, takes the place of the more common citrus in this honey-sweetened sherbet. (AP Photo/Larry Crowe)

The Associated Press

The tart flavor of chardonnay verjus, the unfermented juice of sour grapes, replaces citrus in this honey-sweetened sherbet.

Serve this dessert, from Ryan Pollnow, pastry chef at Kendall-Jackson Wine Center in Fulton, Calif., with tropical fruit tossed with a bit more honey.

In a small bowl, combine 1tilde;4 cup of the water and the gelatin. Set aside.

In a large saucepan over medium-high, combine the remaining water, verjus, sugar, corn syrup and honey. Bring to a boil, then remove from heat. Whisk in the gelatin and transfer the mixture to a medium bowl.

Set the bowl into the ice bath and cool, stirring often. Stir in the half-and-half, then freeze in an ice cream maker according to equipment directions.